This Creamy Vegan Potato Leek Soup is quick and easy to make in under 30-minutes! The dairy-free soup is simple, healthy, delicious and perfect as a starter, side dish or main course for lunch or dinner!
Prepare the leeks as shown in the step-by-step photos above. Cut off the bottom root with a sharp knife, then cut the leeks lengthwise. Remove the tough outer leaves and chop off the dark green leaves of the top.
Chop the remaining leek and place it in a bowl of cool water. Use your hands to remove any dirt. Scoop the leeks out and transfer to a colander to drain and dry.
Make the Potato Leek Soup
In a large dutch oven or soup pot, heat the oil over medium heat. Add the leeks and sauté, stirring frequently, until just starting to brown, about 5 minutes.
Add the potatoes, carrots, and broth to the pot and bring to a boil. Reduce the heat, cover and simmer on low until the potatoes are fork-tender, about 10 minutes.
Remove from the heat and add the coconut milk, salt, and pepper to taste.
Purée the soup using an immersion stick blender until smooth and creamy. (Alternatively, use a regular blender to blend the soup in batches).